CHILLED PINEAPPLE SOUP SHOTS

A chilled creamy Pineapple soup that will transport you from spending a hot summer day on your couch right over to Hawaii or any other exotic tropical destination that you have always dreamed of. Of course, wearing a flower tiara or garland goes a long way in the whole “Hawaii” feeling but you can start with this amazing pineapple soup!

“Not all those who wander are lost” – J.R.R Tolkien. A wanderer, that’s definitely something every one of us must feel in a lifetime. Feeling like a wanderer and being consumed by the lust of finding your niche is just the fuel you need to propel you forward. But living through the feeling is quite unsettling. It’s hard not to feel lost. It’s hard not to miss the comfort of cozy spaces and friendly faces that you have known for a lifetime. Familiar smells and comforting food that one can relate to is what, in my opinion, a wanderer needs to not feel lost. The next best thing to a hug, soul food, whether a fruit or a warm stew is what keeps a wanderer world’s wonder alive!

My love for tropical fruits (jackfruits, mangoes, pineapple) and their absence in this part of the world highlight that nomad in me, the nomads that crossed oceans to make a life. Well, thanks to the ripe juicy pineapple from trader Joes and the amazing pineapple soup I was able to enjoy over the weekend, my mind has found its ground for now.

This pineapple soup can be made using cream or coconut milk. I have tried it both ways and loved it all. Since the pineapple soup is fruity and chilled, I liked it best served as an appetizer shot but my husband did enjoy a bowlful of it. Use your discretion about the serving size. The measurements provided in the recipe gives the serving size for both shots and bowls. I have a couple of other tips listed in the “my take” section too.

Add the pineapple cubes to 1/4 cup of boiling water and cook the pieces for about 3-4 min until the pineapple turns partially soft.

Drain the pieces but do not discard the water. Using a blender, make a fine puree of the pineapple cubes.

Heat the oil/butter in a pan and add the diced onions and cook till translucent.

Add the pepper, cook for about a minute and then add the pureed pineapple.

Add salt, pepper and mix well. Turn the heat off.

Add the coconut milk. Mix well and refrigerate for at least an hour before serving.

If required, use the water from cooking the pineapple to adjust the consistency of the soup.

Transfer into shot glasses or soup bowls as desired and garnish with cilantro.

My Take:

If the pineapple is not sweet enough, you could use some sugar while boiling to sweeten it up.

If the pineapple is too fibrous or your puree is too coarse, pass the puree through a sieve to give the soup a smooth texture. However, doing this will thin out the soup. Since it does not change taste, you can still enjoy the soup as is or thicken it using corn starch slurry.